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Why should liquid from cooking vegetables be used in preparing other dishes?
Wiki User
∙ 14y ago
Using vegetable stock instead of salted water will prevent irrevocable loss of nutrients and flavour
Wiki User
∙ 14y ago
Wiki User
∙ 13y agoit can be used to grease tins, in cakes, cooking, cleaning a dogs food bowl
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When is the most important time for seasoning liquid foods?
With most dishes, it's usually at the beginning of the cooking process.
How does heat transfer in a pan filled with cooking vegetables?
how does heat spread through the liquid in a pan
What is the meaning of soup?
Soup is a dish that has been made by cooking vegetables, meat, or fish in a large amount of liquid, and then served in the same liquid.
What is the proper liquid for washing vegetables prior to peeling cutting and cooking?
Plain and regular H2O (water for you common folk).
What the term describing cooking certain foods slowly with a little water in a covered pot?
Generally it is classed as braising and is a popular method of cooking in many international cuisines. Moroccan cuisine uses a tagine, to cook meat and vegetables for a long period with little liquid (Morocco by the Sahara doesnt have much water), it utilises the natural liquids in the meat and added ingredients to produce a wonderful delicate stew. We found some tagines on Kitchenaria www.kitchenaria.com ideal for the job. Examples of other international dishes using this method of cooking are Indian in particular the bhuna dishes which produce a dry delicate curry richly enhanced with spices and natural flavours and little liquid. Generally low slow cooking without liquid ensures the juices are recycled into the dish so a tight fitting lid is required but the results produced are very flavoursome and intense of the ingredients cooked with, the dishes steam themselves.
Why sweat vegetables before adding them to soup?
Sweating vegetables such as onions, carrots, celery, or all three if making a mirepoix, is a process that slowly, with moderate to very low heat, softens the vegetables and extracts some of their liquid. Salt is usually added to help with the extraction of water. The whole point of sweating versus sauteing is when you saute, you use higher heat and thus cause browning or caramelization. Both slight browning and caramelization are necessary aspects of cooking but for more delicate or longer cooking dishes such as soups, stocks and broths, it can cause an underlying bitterness to the dish.
What exactly is coconut milk?
cocnut milk is the tasty liquid inside coconuts. it is used in cooking Indian and thai dishes. hopes this helps. x x x
What is the heaviest cooking liquid?
The heaviest cooking liquid is oil of course
Why do leafy vegetables shrink so much when they are cooked?
Leafy vegetables are primarily composed of water. During cooking, water is released from the vegetables either in the form of steam or liquid in the cooking pan (that's what makes the "sizzle" sound when you cook). When water is removed from the plants, there is simply not much left, so they appear to "shrink". To help the release of water, you can add salt, which helps to draw out the moisture.
What foods change state of matter?
Lots of foods change states of matter. Butter and margarine and ice cream melt, changing from solid to liquid. Cheese will melt if heated enough. Milk in the process of spoiling changes from liquid to solid. Think cheese or yogurt. Vegetables and fruits can be liquefied by blending, as when making soup or juice. Vegetables will also decay and break down into a liquid state. Vegetables can also become liquid during cooking. If you heat fruit and do not add pectin, most fruits will turn into juice rather than jam. Eggs are a colloid. You can change them from liquid to solid by cooking, but you can't change them back again.
Is it true that when cooking beans they will not soften if cooking in an acidic liquid?
no
What do you use to lift cooked vegetables from their cooking liquid?
A strainer is a good tool to separate things from the water. This is a net-like shape that is attached to a handle, much like a ladle with holes.
